Pour the water, the olive oil and diced tomato in a small pot and let simmer for 4-5 minutes. Next, add the xinohondros, season with salt and stir well. Cover the pot and continue for 35-40 minutes, but first lower the heat. Serve the soup with a

Boil the meat. Then place it on a platter and drain off the broth. Return the broth into a clean pot, add water and when it starts boiling, add the hondros and some salt. After the hondros is done, remove the pot from the heat and prepare the

Clean and rinse the mushrooms under tap water. Slice them into small pieces and let them drain well. Pour and heat the olive oil in a pot, then add the onion. When the onion slices turn light brown, add the mushrooms and stir for 1-2 minutes.

Spread out a layer of quartered onions in a big pot, cover with the quartered potatoes and top with the fish. Add salt and fill with water up to 4cm below the fish’s surface. Then pour enough water to cover the fish. Cover the pot and boil at

Prepare and wash the fish and the vegetables. Cut the carrots, celery, potatoes and onion into medium-sized pieces and leave the courgettes whole. Half-fill a saucepan with water and add the oil, carrots, onions and celery. Boil for about 15

Soak the beans in water overnight to soften them. Next morning, change the water and boil them for about 15 minutes. Change the water again and add the onions, celery and finely chopped green peppers, chopped tomatoes, salt, pepper